I always loved stuffed peppers when someone else made them, but mine always turned out funny... peppers too firm, tops burned. So, I did some experimenting and figured out I was missing a key step in the process! Now, my stuffed peppers are even better than the rest and of course, now yours will be too. Enjoy!

Hillary's Cranberry Walnut Quinoa Stuffed Peppers

Name: Hillary's Cranberry Walnut Quinoa Stuffed Peppers
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: Plant-Based
Ingredients: 1 cup quinoa; 2 cups water; 1/4 cup tahini; 2 Tbsp lemon juice; 1 Tbsp ume plum vinegar; 1 Tbsp FreshJax Toasted Onion seasoning; 1/2 cup water; 1 Tbsp olive oil; 4 bell peppers (any color); 1/2 yellow onion, chopped; 1 cup mushrooms, chopped; 1 cup Brussels Sprouts, shredded; 1/4 cup walnuts, chopped; 1/4 cup dried cranberries

Rated 5.0 stars by 2 users

Cuisine

Plant-Based

Servings

Prep Time

15 minutes

Cook Time

1 hour

Image of Hillary's Cranberry Walnut Quinoa Stuffed Peppers

Ingredients

1 cup quinoa
2 cups water
1/4 cup tahini
2 Tbsp lemon juice
1 Tbsp ume plum vinegar
1 Tbsp FreshJax Toasted Onion seasoning
1/2 cup water
1 Tbsp olive oil
4 bell peppers (any color)
1/2 yellow onion, chopped
1 cup mushrooms, chopped
1 cup Brussels Sprouts, shredded
1/4 cup walnuts, chopped
1/4 cup dried cranberries

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Directions

Combine quinoa and 2 cups of water in a sauce pan on the stove. Bring to a boil, reduce to low, and cover for 15 minutes.
While the quinoa cooks, in a small bowl, whisk together tahini, lemon juice, vinegar, Toasted Onion, and 1/2 cup water.
Cut the top off of each pepper. Remove the seeds and set the bottom of the pepper aside. Dice the pepper remaining around the stem.
Heat olive oil in a saute pan over medium-high heat and cook the diced pepper tops, onion, mushrooms, and Brussels Sprouts until the onion is translucent.
Preheat oven to 350 degrees F.
In a large bowl mix together quinoa, sauce, sauteed veggies, walnuts, and cranberries.
{This step is important} Fill a large pot with enough water to cover the remaining part of the peppers. Bring the water to a boil and carefully drop in the peppers. (I like to use tongs for this). Boil for 5 minutes, then carefully remove peppers, draining out any remaining water.
Arrange peppers in a small casserole dish and fill each one with the quinoa mix. I usually use the back of a spoon to press the filling in tightly.
Bake for 30 minutes and enjoy!